Risi e bisi

Risi e bisi

40 Min. Active
40 Min. Total
539 kcal per person
Nutritional value / person: Fat: 19 g, Carbohydrate: 69 g, Protein: 20 g

Master chef

Three-star recipes are for master chefs who stand with a little help at the stove and in front of the oven.

Utensils

  • Cooking spoon
  • Knife
  • Measuring cup
  • Pan
  • Tablespoon
  • small bowl
  • Cutting board
  • Kitchen scales

Ingredients

4 people

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Vegetable

1 onion
1 bunch flat-leaf parsley
1 tbsp butter
80 g diced bacon
250 g frozen peas, defrosted
300 g risotto rice

Risotto

9 dl vegetable bouillon, hot
80 g grated Parmesan
2 tbsp butter

How it's done

The kids can help at the marked areas .

Vegetable

1 onion
1 bunch flat-leaf parsley
1 tbsp butter
80 g diced bacon
250 g frozen peas, defrosted
300 g risotto rice

Finely chop the onion, tear off the parsley leaves. Heat the butter in a pan. Sauté the onion for approx. 5 mins. Add the diced bacon, peas and half of the parsley, cook for approx. 5 mins. Add the rice and sauté until translucent, stirring constantly.

Risotto

9 dl vegetable bouillon, hot
80 g grated Parmesan
2 tbsp butter

Gradually add the bouillon to the rice, stirring frequently, so that the rice is always just covered with liquid. Simmer for approx. 20 mins. until the rice is creamy and al dente. Stir in the cheese, butter and the remainder of the parsley.

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